Rethink rotisserie chicken with these recipes

When your workday is over and you need to get dinner on the table quickly, it's time to play chicken.In the kitchen.So you, like millions of others, stop at the grocery store and pick up a rotisserie chicken.And while your chicken, with its crisp, golden brown skin, will be delicious any way you slice it, you can -- and should -- take that bird a bit further.Fast and easy chicken recipe options abound, from soups and salads to pizzas and pot pies. And don't forget to make broth with the leftovers.Today, we offer five ways to serve that rotisserie chicken to the delight of all those at your dinner table.Herbed chicken pizza with roasted red peppers and artichokes

Preheat the oven to 400 degrees. Place 6 individual ramekins (6- to 8-ounce size) on a baking sheet. Set aside.In a saucepan, melt the butter. Add the onion and sauté until it is just turning golden. Sprinkle in the 2 tablespoons of flour and cook 1 minute. Whisk in the broth and milk. Cook on medium heat, whisking constantly, until mixture has thickened. Add the peas and carrots, chicken, thyme, seasoning blend, salt and black pepper to taste. Cook about 5 minutes. If mixture is too thin, scoop out some of the liquid into a small bowl and mix in the remaining 1 tablespoon of flour. Stir the flour mixture back into the saucepan and heat a few more minutes to thicken.Divide the mixture into the ramekins. Cut out puff pastry rounds to just fit over the filling. Brush the top with egg wash.Bake 15 to 20 minutes or until pastry round is puffed and golden brown, and the filling is bubbly.Remove from oven and serve.Makes 6 individual pot pies. Per pie: 415 calories (48 percent from fat), 22 grams fat (6 grams sat. fat), 32 grams carbohydrates, 22 grams protein, 464 mg sodium, 52 mg cholesterol, 3 grams fiber. Chicken chimichangas

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